Louisiana Crawfish Boil Food

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FAMOUS LOUISIANA BOILED CRAWFISH



Famous Louisiana Boiled Crawfish image

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 12 to 15 servings or 45 appetizer servings

Number Of Ingredients 10

3 cups cayenne pepper
1 1/2 cups ground crab boil
5 cups salt
1 sack crawfish (40 to 45 pounds)
1 gallon chilled After Boil Ingredients, recipe follows
1 gallon water
4 whole heads garlic
2 large onions
1/2 stalk celery
5 lemons

Steps:

  • In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.
  • In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.

LOUISIANA CRAWFISH BOIL



Louisiana Crawfish Boil image

Categories     Picnic     Spring     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 10

2 (3-ounce) bags Zatarain's Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301)
2 gallons water
3/4 cup coarse salt
12 fingerling potatoes (about 3/4 pound total)
4 onions, preferably Vidalia, halved
4 lemons, halved
4 whole heads garlic
4 ears fresh sweet corn, shucked and silks removed, halved crosswise
2 pounds kielbasa sausage, cut into 2-inch pieces
6 pounds live crawfish (see Sources, page 301)

Steps:

  • Fill a large stockpot with the seafood boil, the water, and the salt. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
  • Add the potatoes, onions, lemons, and garlic. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes. Add the corn, sausage, and crawfish. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes. Serve immediately.

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Top Asked Questions

What is a crawfish boil?
The crawfish boil is the quintessential Cajun feast. It brings together not only the traditions of living off the land and waterways of South Louisiana, but the communal nature of the crawfish boil and feasting with friends and family! 1 bag powdered crawfish boil seasoning (I like Louisiana or Zaderian’s)
How to cook crawfish on the stove?
Directions. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes. Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.
How long do you boil corn for crawfish boil?
Add potatoes; return to a boil. Boil 20 minutes. Add sausage; simmer 5 minutes. Cut each ear of corn into 4 pieces, and add to pot. Simmer 10 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.) Add crawfish, and simmer 5-10 minutes.
When is the best time to eat crawfish?
Be the first to rate & review! Just as there's no wrong way to eat crawfish, there's no wrong time to enjoy them either. That said, our favorite time to throw a crawfish boil is early spring, when we can boil up some crawfish, corn cobs, and potatoes, and enjoy them outdoors with our friends and family.

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